Chocolate mousse and raspberry cake by Livelee Food (raw, v, wd, wg)

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As our previous head of pastry, Lee Hakim’s favourite thing to do is play in the kitchen creating various mouth-watering raw, vegan cakes. This delicious and decadent chocolate mousse cake is surely a winner for birthdays, special occasions or really just for fun! Enjoy!

Chocolate mousse and raspberry cake

Bottom crust:

1 cup almonds

1 cup shredded coconut

¾ cup cacao powder

¼ tsp Himalayan crystal salt

6-8 medjool dates

1 cup frozen raspberries

In a 9inch cake tin, line baking paper on the bottom and close the tin so edges of the paper are facing out. This will help remove the cake when ready.

Place almonds, shredded coconut , cacao powder and salt in a food processor and blend until a coarse consistency is reached

Add medjool dates and blend until well incorporated. The crust is ready when you are able to press the mixture through your hands and it keeps together.

Pour mixture into the cake tin and spread evenly. Then using a flat jar or pastry cutter, press mixture to receive a perfectly shaped crust.

Spread frozen or fresh raspberries on top of the crust and set aside.

Chocolate mousse:

3 cups cashews, soaked 2 hours, rinsed and drained

2 cups almond milk

1 cup coconut nectar

¾ cup cacao powder

¼ tsp salt

1 tsp vanilla powder or fresh vanilla bean

3 tablespoons soy lecithin

1 cup cacao butter, liquid

In the following order place almond milk, coconut nectar, cashews, cacao powder, salt and vanilla powder/beans in a blender and blend until smooth